Sausage Egg Muffins

It might not be officially fall, but it is cold enough that my fall comfort food cooking genes have gone into hyper-drive. So this morning, when it was all cool and cloudy, I decided a warm breakfast was what was needed. So enter these lovely little gems.

Sausage Egg Muffins
1 pkg. sausage Patties (I used Jimmy Dean)
1/3 cup green onion, thinly sliced
1/4 cup red pepper, chopped
2 eggs
1/8 tsp. salt
1/8 tsp. pepper
3/4 cup cheddar cheese, shredded
1 pkg. refrigerated buttermilk biscuits

In a skillet, cook sausage over medium-high heat for about 3 minutes, basically long enough to chop into small pieces. Add green onions and red peppers. Cook and stir 3-5 minutes longer or until sausage is no longer pink; drain on paper towels and set aside.
In a bowl, combine the eggs, salt and pepper. Stir in cheese and sausage mixture.
Separate dough into 10 biscuits; press or roll each into a 4 in. circle. Press into the bottom and up the sides of ungreased muffin cups.
Spoon sausage mixture into cups; press down lightly.
Bake at 350°F for 18-22 minutes or until filling is set.